Story of japanese local cuisine

The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan.
						We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

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Search by Genre  Please choose the type of cuisine

  • Local cuisine
  • Regional fast food
  • Nabe(pot dishes)
  • Nimono(boiled dishes)
  • Shirumono(soup)
  • Men(noodles)
  • Don(rice bowl dishes)
  • Sushi
  • Kashi(sweets)
  • Mochi&Dango(rice cakes)
  • Tshukemono(picked vegetables)
  • Sakana(seafood dishes)
  • Niku(meat dishes)

Sakana

  • Shark exposed with hot water

    Ehime

    Shark exposed with hot water

  • Hotate Kayaki Miso

    Aomori

    Hotate Kayaki Miso

  • Grilled Honmoroko with Dorosu

    Shiga

    Grilled Honmoroko with Dorosu

  • Fuku ryori

    Yamaguchi

    Fuku ryori

  • Ikanagonokugini

    Hyogo

    Ikanagonokugini

  • Octopus dishes of Mihara

    Hiroshima

    Octopus dishes of Mihara

  • Straight-from-the-pot young sardine

    Tokyo

    Straight-from-the-pot young sardine

  • Grilled turban shell

    Kanagawa

    Grilled turban shell

  • Amego no Hirarayaki

    Tokushima

    Amego no Hirarayaki

  • Bonito Flakes

    Kochi

    Bonito Flakes

  • Oma Maguro Cuisine

    Aomori

    Oma Maguro Cuisine

  • Whole Dried Samma

    Mie

    Whole Dried Samma

  • Biwa Trout Dishes

    Shiga

    Biwa Trout Dishes

  • Koino sugatani (kanroni)

    Nagano

    Koino sugatani (kanroni)

  • Mirin dried fish

    Nagasaki

    Mirin dried fish

  • Mamakarizushi

    Okayama

    Mamakarizushi

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